Crispy Salmon Rice Paper Bites

Crispy Salmon Rice Paper Bites – Remove cooked salmon and place. Ingredients for crispy bang bang salmon bites bowls: Mix until the sauce is homogeneous. Add warm water to a shallow plate.

Use your favorite mayo or a japanese mayo such as kewpie. Using a sharp knife, cut rice paper rounds in half; Take one rice paper wrapper and dip it into hot. Finely chop fresh salmon removing the skin and any bones.

Crispy Salmon Rice Paper Bites

Crispy Salmon Rice Paper Bites

Then cut the salmon into small 2 cubes and set aside. Preheat the oven to 200c fan/220c/425f. Heat oil on medium in the skillet.

Mix the gochujang paste, mirin or sherry, sesame oil, grated garlic, ginger, turmeric and black pepper in a small bowl. Add salt and pepper to taste. Shallow fry in a pan until.

Soak your rice paper wrappers in water for ~10 seconds to soften, and then place a piece of salmon in the middle. Once rice is set, cut it into your desired shape. Remove the salmon from the oven and allow to sit for 10 minutes.

They go great on top of a salad, served as an appetizer with dipping sauce or made into a meal with veggies and rice. I like to do squares or circles. To a separate bowl, add your salmon and seasonings for the salmon.

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